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International Journal of Food Science
Volume 2014, Article ID 689729, 6 pages
Research Article

Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis

1Department of Food Technology, IUST, Awantipora, Jammu and Kashmir 191121, India
2Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, India

Received 31 January 2013; Revised 13 October 2013; Accepted 14 October 2013; Published 2 January 2014

Academic Editor: Philip Cox

Copyright © 2014 B. N. Dar et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Cereal brans singly and in combination were blended at varying levels (5 and 10%) for development of Chapattis. Cereal bran enriched Chapattis were assessed for quality and physicochemical characteristics. On the basis of quality assessment, 10% enrichment level for Chapatti was the best. Moisture content, water activity, and free fatty acids remained stable during the study period. Quality assessment and physicochemical characteristics of bran enriched Chapattis carried out revealed that dough handling and puffing of bran enriched Chapattis prepared by 5 and 10% level of bran supplementation did not vary significantly. All types of bran enriched Chapattis except rice bran enriched Chapattis showed nonsticky behavior during dough handling. Bran enriched Chapattis exhibited full puffing character during preparation. The sensory attributes showed that both 5 and 10% bran supplemented Chapattis were acceptable.